For Vegetable Salad:
- ½ C. Parsnips-peeled, ¾” diced
- ½ C. Carrots-peeled, ¾” diced
- ½ C. Yellow Turnips-peeled, ½” diced
- ½ C. White (purple top) Turnips-peeled ¾” diced
- 1 C. Shallots-peeled, left whole, or substitute pearl onions, or ¾” diced onions
- 1 C. Apples-peeled, ¾” diced
- ½ C. Olive Oil
- 1 Tbs. Fresh Rosemary, Sage, Thyme, Marjoram:any mix of these-finely chopped
- Salt and Black Pepper to Taste
Heat oven to 425°f. Place all vegetables in large bowl, and toss with the olive oil, herbs, and seasonings to coat evenly. Lay out on sheet pan in one even layer. Use a second pan if necessary. Place in oven and roast for about 25 minutes or until vegeatables are tender and lightly browned. Let cool, place back in bowl and toss with the dressing (recipe below) Use as salad course or as an accompaniment to an entrée.
For Dressing:
- ¼ C. White Balsamic Vinegar, or substitute white wine vinegar, or cider vinegar
- 1 Tbs. Honey
- 1 Tbs. Dijon Mustard
- 2 Tbs. Roasted Shallots-from roasted vegetables above-chopped fine, mashed
- ½ C. Olive Oil
- Salt and Black Pepper to Taste
In bowl, whisk together the vinegar, honey, mustard and shallots until smooth. Gradually drizzle in oil while whisking to combine. Season to taste with salt and pepper.
